What size wood fits a small pizza oven?

Most countertop and portable pizza ovens take short, finger-thick pieces. Matt cuts splits 5" to 6" long specifically for these ovens, and customers report they fit the wood chamber perfectly. $20 a bag.

What wood is best for pizza?

Beech, maple and oak burn clean and hot, which is what a pizza oven needs. Apple and cherry add a little sweetness if you want it. Because pizza cooks in a couple of minutes, flame temperature matters more than smoke flavour.

Where is Matt's Smokin' Firewood located?

We are at 1960 Snyders Road East in Petersburg, Ontario N0B 2H0 — Wilmot Township, just west of Kitchener. The roadside stand is self serve and open 7 days a week.

Is the wood properly seasoned?

Yes. All of the wood for smokers, grills and pizza ovens is well seasoned and stored indoors through the winter and spring. Dry wood lights faster, burns cleaner and gives you thin blue smoke instead of a bitter white cloud.

Can Matt cut a custom size?

Yes — he cuts other sizes on request. If your oven or smoker needs something specific, say so when you order.

Flames rolling across the floor of a wood-fired oven

Pizza oven wood

Small oven? Small splits.

Finger-sized pieces cut 5" to 6" long for the wood trays in countertop and portable pizza ovens. $20 a bag, dry enough to catch fast and hold the deck at temperature between pies.

Text your order 519-588-1164

Wood-fired pizza cooking beside the flame in a stone oven

$20 a bag

Why this bag exists

Because normal firewood does not fit

If you own a small wood-fired oven you already know the problem: everything sold locally is cut for a fireplace and has to be split down with a hatchet on the driveway before it will go in.

Cut to 5"–6" long and roughly finger-thick — sized for the fire chamber on smaller ovens.
Seasoned and stored indoors, so it lights immediately and burns hot instead of steaming.
Plenty of happy customers running exactly this size in their ovens.
Need a different length? Matt cuts other sizes on request.

Text for pizza wood 519-588-1164

Which species for pizza

Hot and clean beats smoky

A pizza is in and out in ninety seconds, so what you want is flame temperature and a clean burn — not a heavy smoke flavour. Beech, maple and oak are the safe picks. Apple or cherry if you like a hint of sweetness.

Apple

Mild and faintly sweet. Very forgiving — hard to oversmoke with it.

Mild

Pork · Chicken · Ham · Cheese

Cherry

Mild, slightly sweet, and it colours the bark a deep mahogany red.

Mild

Poultry · Pork · Beef · Salmon

Maple

Gentle and a touch sweet. Plays well blended with a stronger wood.

Mild

Poultry · Pork · Vegetables

Beech

Clean and nutty without much sweetness. A quiet all-rounder.

Mild

Poultry · Fish · Sausage

Red Oak

The classic middle-of-the-road smoke. Steady heat, no sharp edges.

Medium

Brisket · Beef ribs · Lamb · Sausage

White Oak

Dense and long-burning with a clean smoke. Built for all-day cooks.

Medium

Brisket · Ribs · Big cuts

Hickory

Strong and bacon-like. Use it on its own with a light hand, or cut it with fruit wood.

Strong

Pork shoulder · Ribs · Brisket

From the family kitchen

Matt's family pizza dough

The one we actually use on our own wood-fired oven. It needs almost no work — just time.

You need

5½ cups all-purpose flour, plus extra for dusting
1 tablespoon salt
½ teaspoon active dry yeast
2½ cups room-temperature water
A little finely chopped garlic, if you like

Method

Whisk the flour, salt and yeast together in a large bowl. Stir in the water with a wooden spoon until combined, working in the last of the flour by hand if you need to. Cover the bowl tightly and leave it at room temperature for 18–20 hours — it should at least double. That is the whole recipe.

Get splits that fit your oven

$20 a bag. Call or text Matt and tell him what oven you are running.

519-588-1164 Email Matt